Enhancing Health with
Plant-Based Nutrition

Friday, September 26, 2014 8:30am-5pm

Oregon Convention Center
Oregon Ball Room
777 NE MLK, Jr. Blvd., Portland

Header Space 2

Conference 2012

Theme Enhancing Health with Plant-Based Nutrition

Purpose and Objectives


Plant-Based Menu

Continuing Education Credits


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Plant-Based Gourmet Menu

Breakfast Options

Dave's Killer Bread including Robust Raisin, Sin Dawg, & Peace Bomb
Delicious spreads including Peach Ginger and Blueberry Jam donated by Jam on Hawthorne and various nut butters courtesy of Artisana.
Fresh Fruit Platter provided by Organically Grown Company, including a variety of seasonal melons, berries, & more
Organic Juice

Lunch Options

Raw Salad Bar
A variety of greens including frisee, arugula, baby beet greens, spinach, and romaine; fresh vegetables such as carrots, cherry tomatoes, beets, celery and cucumbers and your choice of raw salad dressing. optional cooked topping: seasoned tempeh crumbles

Raw Melon & Jicama Salad with Minted Lime Dressing

Live Pasta with Sweet Tomato Marinara and topped with Brazil Nut Cheese Crumbles *Contains nuts

Raw Kale Salad with Shaved Fennel, Fig, and Apple
A fresh chiffonade of kale mixed with shaved fennel, tossed in dressing & topped with fresh figs and apples.

Tofu and Refried Bean Enchilada Casserole

Quinoa Biryani
Steamed quinoa mixed with colorful bell peppers, onions and raisins.

A Decedent Dessert Offering courtesy of Petunia's Pies and Pastries